If you know anything about me, then you know that I haven’t found this whole gluten free living easy so far. I’ve had a fair amount of rants in my gluten free diary, and have found it hard to enjoy some of my once favourite treats. Have you ever tried a gluten free cake? All I can say is, not nice. They’re often dry, chalky, tasteless, and all in all just the wrong kind of weird. This is one thing that I hate, and am determined to change. Just because it’s free from gluten, doesn’t mean that it should be free from any taste.
For Mother’s Day, one thing that I really wanted to make my mum was a mini afternoon tea. A little celebration at home is our normal tradition. The cakes come out, scones, and we go through our fair share of fresh cream and jam. A little indulgence every once in a while doesn’t hurt, and this is a very special occasion. One thing that we always have is cake. And one of my favourite things to bake for Mother’s Day is a light, delicious Victoria sponge, piled with fresh cream, and a little strawberry jam. All finished off with a light dusting of icing sugar. Add a few finger sandwiches and a cup of tea on the side, and we’re all in heaven.
Traditional British Cake
Victoria sponges are such a traditional British cake, created for Queen Victoria herself, and it wouldn’t really be an afternoon tea without this little treat. But afternoon tea is all about the finger food, and little treats that you can indulge in without feeling like you’ve had a massive slice of cake. And that’s where these come in. Mini Victoria sponges… Pretty good even if I do say so myself!
Everything about them is just pretty much perfect, and you’d never be able to guess that they’re gluten free. They’re light, airy, and even better than some gluten containing cakes I’ve had in the past. They’re the perfect single serving size, without leaving you feeling full and sluggish. Of course, you need to stuff these full of freshly whipped cream and a little bit of jam. If you’re feeling super indulgent, then you can even add a few slices of strawberries to the centre.
Perfect Little Treat!
The best thing about these cakes is just how easy they are to make. All you simply do is make a sheet of basic sponge cake, and then cut smaller sections out with a round cookie cutter. The one thing that I always struggle with is whipping up the cream. I seem to always mix it too much and loose the point, ending up with a split mess. You know when the cream is done when it just about forms stiff peaks, and can hold its own shape.
These are simple, quick and easy to make. They’re the perfect little treat and teamed with a cup of tea, a cake-stand and a few scones, you’ve got the perfect afternoon treat at home. And the best part; they’re actually gluten free! Something that I didn’t think I’d say for a while. Delicious cakes that are gluten free are pretty rare to find.
Gluten Free and Tasty
This just goes to show that gluten free food doesn’t have to be heavy and horrible. And living without certain ingredients doesn’t mean that you have to give up some of your favourite food. The only thing is to make sure that you add a little extra liquid gluten free flour seems to suck up all the moisture quite easily.
Who needs fancy presents when you can just whip up an afternoon tea at home? Simple, delicious and easy to make. These cakes should take centre stage at any party.
Rosie x
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Gluten Free Mini Victoria Sponge Cake
Ingredients
- 4 oz Butter
- 2 oz Caster Sugar
- 4 oz Gluten Free Self Raising Flour can use regular self raising flour
- 2 Eggs beaten
- 3 1/2 Teaspoons Milk
- 150 ml Whipping Cream
- Strawberry Jam
- Icing Sugar for dusting
Instructions
- Preheat the oven to Fan 160*C / 180*C / 350*F / Gas Mark 4
- Grease and line a 19 cm / 7.5 inch square cake tin
- Place the sugar and butter into a bowl, and mix until creamy
- Gradually add the flour and eggs, a little at a time and mix until fully combined. Then add in the milk and stir through
- Transfer the mixture to your pre-lined cake tin
- Place in the centre of the oven for 18-20 minutes. The cake is cooked when the top springs back when gently pressed, or a knife inserted into the centre comes out clean. If the cake's still not cooked put back in the oven, checking every 2-3 minutes
- Remove from the oven and allow it to sit in the tin for 5 minutes, before turning it out on a wire wrack, and leaving it to cool
- Whilst the cakes are cooling, place the double cream into a bowl and using your electric mixer, beat it until it forms stiff peaks, and is able to hold its own shape. Being careful not to overmix
- Using a round 6cm cutter, gently cut out 8 circles from the cake mixture. Using a sharp knife, cut these in half so that you have two 'layers'
- On one half of the cake add a good dollop of cream, and on the other place a small teaspoon of jam. Sandwich the two halves together, and sprinkle with a light layer of icing sugar
- Best eaten straight away.